When classic Mexican street corn—elote—meets juicy, well-seasoned chicken, the result is a dish that bursts with bold, creamy, tangy, and smoky flavors. This Mexican Street Corn Chicken is a vibrant and satisfying way to spice up your weeknight dinner menu with very little fuss. It brings together the protein-rich heartiness of baked chicken with the zesty, cheesy delight of street corn, creating a mouthwatering combo that’s as fun as it is filling.
Elote is typically grilled corn slathered in creamy mayo, crumbled cheese, lime juice, and chili powder. In this twist, those beloved toppings are transformed into a rich, savory topping for tender chicken breasts or thighs. The result is layered in texture and taste, with the creaminess of the corn mixture beautifully complementing the slight heat of the seasoned chicken.
What makes this dish a standout is how easily it comes together. With a handful of pantry spices and some simple ingredients like mayo, sour cream, and cheese, you can recreate a restaurant-quality dish in your own kitchen. It’s a meal that feels indulgent but requires just one baking dish and minimal cleanup.
Perfect for entertaining or as a flavorful family meal, Mexican Street Corn Chicken pairs beautifully with simple sides like rice, black beans, or a crisp salad. It’s also highly customizable and can be adapted to suit different spice levels, cheese preferences, or dietary needs.
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Servings and timing:
Yield: Serves 4
Total Time: 40 minutes
Ingredients :
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Street Corn Topping:
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1/2 teaspoon smoked paprika
- Juice of 1 lime
- 2 tablespoons chopped cilantro
- Optional: extra cheese and lime wedges for garnish
Instructions:
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